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Thursday, August 04, 2011

Recipe: Spring & Summer Soup

Let me just say- YUM! Plus, this soup is a great way to take advantage of your local, seasonal veggies during spring & summer. Here are my notes from this recipe:

- I usually use peeled red potatoes vs fingerling potatoes b/c it's what I have on hand.- I usually use canned diced tomatoes (shudder) vs fresh ones. :(- We definitely like this soup pureed better than chunky.- Definitely serve the pureed soup drizzled with olive oil on top. If you're really nice, you can make bread too. :)